JP2006234256A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating cooker capable of detecting a state in which a heated object of the shape difficult in uniform temperature rise, is uniformly raised in temperature to perform the optimal heating according to the heated object, and performing the optimal heating cooking of many heated objects by one setting key. <P>SOLUTION: When a ratio of parts reaching a second detection temperature is less than a set ratio, when a surface temperature of at least one part of the plurality of temperature measuring parts reaches a first detection temperature, partial temperature rise is assumed, and the heating is continued. The detection is terminated at a time when the ratio of parts reaching a third detection temperature becomes the set ratio, thus a state in which the heated object 12 of the shape difficult in uniform temperature rise, is uniformly raised in temperature, can be detected, and the optimal heating according to food can be performed. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a heating cooker that cooks food by cooking.

  Conventionally, this type of cooking device detects the temperature of the object to be heated using an infrared sensor that detects a large number of surface temperatures in contact with the object, and estimates the load amount of the object to be heated. It is comprised so that time may be determined (for example, refer patent document 1).

  FIG. 3 shows a conventional heating cooker described in Patent Document 1. As shown in FIG. As shown in FIG. 3, the apparatus includes a heating chamber 101 that accommodates an object to be heated 102, a heating unit 103, a temperature detection unit 104, and a control unit 105.

  And, it is an object to provide a cooking device that can perform automatic cooking without variations in workmanship by accurately measuring the surface temperature of the food itself without being affected by the type, shape, number, or placement of the food. As described above, the temperature detection means 8 detects the temperature of the object to be heated 102 before heating, and determines the heating amount or heating time of the heating means 103.

As a specific method for this application, an automatic warming function is realized. In this function, in order to complete cooking in one hour as much as possible, the heating time T at the maximum heating amount of the heating means when the time to reach a predetermined temperature is set as the detection time t is obtained by the following equation.
T = t × K (K is a constant)
Japanese Patent Laid-Open No. 7-083443

  However, the conventional configuration has a problem that a satisfactory cooking result cannot be obtained depending on the shape and size of the object to be heated.

  For example, the difference in the case of cooking the same weight of frozen rice and frozen shumai will be described.

  First, in the case of frozen rice, since it is a lump, the overall temperature rises according to the amount of heating applied. Therefore, it is possible to defrost without problems by cooking by obtaining the heating time based on the above formula, and it is possible to heat to a predetermined temperature.

  On the other hand, in the case of frozen Shumai, many small Shumai are spread and arranged, and therefore, when the same amount of heating is applied, it is difficult to raise the temperature uniformly and uneven heating tends to occur. When heating unevenness occurs, the temperature rise of some of the sweet potatoes increases, so if the same constant K is used as in the case of the above-mentioned frozen rice, the time to reach a predetermined temperature is shortened. It will be shorter. Therefore, insufficient heating will occur. According to the experiment, when 150g of frozen rice and 225g of frozen rice are heated by the conventional method, the time until reaching the predetermined first detection temperature is the same, and the constant K is set to the frozen rice. When optimized, the frozen shumai has underheated.

  Of course, various devices have been devised to eliminate heating unevenness, but it is not easy to make the distribution in the heating chamber uniform, and the degree of high-frequency absorption varies depending on the shape of the object to be heated. Resolution is difficult at present.

  Further, it is possible to separately provide the constant K in accordance with the frozen shumai, but in this case, the user needs to select it with a setting key or the like. Therefore, an individual constant K for obtaining the optimum cooking time is required not only for the frozen shumai but also for other heated objects, and it is necessary to provide a setting key or select it with a dial or the like accordingly. , It becomes unusable.

  The present invention solves the above-described conventional problems, and it is possible to optimize the heating time based on the difference in the temperature rise range of the object to be heated. Optimal cooking of more objects to be heated can be performed with one switch. It aims at providing the heating cooker which can be performed.

  In order to solve the above-described conventional problems, a heating cooker according to the present invention includes a heating chamber for storing an object to be heated, heating means for heating the object to be heated, and surface temperatures at a plurality of locations of the object to be heated. Temperature detecting means for detecting in a non-contact manner and control means for controlling a heating control amount and a heating time for the food according to an output of the temperature detecting means, and the control means drives the heating means to When the surface temperature of at least one location reaches the first detection temperature, if the location where the second detection temperature is reached is equal to or less than the set ratio, heating is continued assuming that the temperature has only partially increased. The final detection is performed when the point where the third detection temperature is reached reaches a set ratio, and the heating time is controlled by the time required from the start of heating to the end of detection.

  As a result, it is possible to detect a state in which the object to be heated having a shape in which the temperature does not easily rise uniformly is detected, and to prevent the cooking from being completed due to insufficient heating, and to optimally heat the object to be heated according to the spread of the object to be heated. You can get time.

  The heating cooker of the present invention is a state of the overall temperature rise of the object to be heated while eliminating uneven heating by advancing heating at a location where the temperature rise is slow while preventing rapid overheating at a location where the temperature rise is fast. Can be detected, and an optimum heating time according to the spread of the object to be heated can be obtained. It is possible to detect a state where the temperature of the object to be heated, which has a shape in which the temperature does not easily rise uniformly, is increased, and to prevent the cooking from being terminated due to insufficient heating, and to obtain an optimum heating time according to the spread of the object to be heated. be able to.

  1st invention is the heating chamber which accommodates a to-be-heated material, the heating means to heat the said to-be-heated material, the temperature detection means to detect the surface temperature of the several location of the said to-be-heated material in non-contact, and the said temperature Control means for controlling the heating control amount and heating time for the food by the output of the detection means, and the control means drives the heating means so that the surface temperature of at least one of the plurality of locations is a first detected temperature. If the location where the second detected temperature is reached is less than the set ratio, heating is continued as if the temperature has only partially increased, and the location where the third detected temperature is reached is set. The final detection is performed when the percentage reached, and the overall heating time is controlled according to the time required for this heating. Can be detected and heated It prevents the end of cooking in the foot it is possible to perform the optimum heating in accordance with the food.

  In particular, the second invention uses a high-frequency oscillation device as the heating means of the first invention, uses a high-frequency oscillation device as the heating means, and is equivalent to a low output by a continuous low output by an inverter or a low output by an intermittent output rather than a continuous maximum output. It is characterized by heating at the output, and it can be heated while further heating unevenness is eliminated by advancing the heating of the place where the temperature rise is slow while preventing the sudden overheating of the place where the temperature rise is fast it can.

  The third invention is characterized in that, in particular, the temperature detection means of the first invention is composed of a plurality of sensing elements, and the temperature of the entire lower surface of the heating chamber can be detected. Temperature can be detected, and the position of the object to be heated can be specified, so that the temperature of only the object to be heated can be selected when calculating the temperature rise at other measurement points. The detection system is improved.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a block diagram of a heating cooker according to the first embodiment of the present invention, and FIG. 2 is a flowchart showing a cooking sequence according to the first embodiment of the present invention.

  In FIG. 1, 11 is a heating chamber for storing food 12. The food 12 is placed on sealing means (a receiving tray) 13 that is substantially the same as the bottom surface of the heating chamber 11. The sealing means (receiving tray) 13 is made of a radio wave transmitting material such as glass, ceramic or resin. A door 15 that can be freely opened and closed is provided in the opening 14 for taking in and out the food in the heating chamber 11.

  In addition, an operation unit (not shown) is provided below the door 15 to select a menu, instruct to start heating, and the like. An opening 18 is provided on the opposite side surface 17 of the opening 14 of the heating chamber 11, and a temperature detection device 19 is provided near the outside of the opening 18. A high-frequency oscillation device 20 that oscillates radio waves is provided below the heating chamber 11, and the oscillated radio waves are fed into the heating chamber 11 through a waveguide 21 and through a power supply port 22 provided substantially at the lower center of the heating chamber 11. The As a result, the radio wave is efficiently absorbed into the food 12 placed immediately above the power supply port, and the heating efficiency is improved. A rotating waveguide 23 is provided above the power supply port 22 and is driven to rotate by a drive motor 24. As a result, more radio waves in the vicinity of the food can be stirred, and uniform heating can be achieved. Note that the control means 25 controls the high-frequency oscillation device 20, the temperature detection device 19, the drive motor 24, and the like to cook the food 12 by heating. In the present embodiment, the temperature detection device 19 is not shown in the figure, but the infrared sensor in which eight detection elements are vertically arranged is periodically rotated left and right at a predetermined angle to thereby move the inside of the heating chamber 11. The temperature of the entire region can be detected at a plurality of measurement points (a total of 152 points).

  About the heating apparatus comprised as mentioned above, the operation | movement and an effect | action are demonstrated using FIG.

  First, the high-frequency oscillator 20 is turned on with a predetermined output (S1), the timer 1 for measuring the entire heating time is started (S2), and the time until the measured temperature reaches the first detected temperature. The timer 2 that counts time is started (S3), and the measurement of the temperature at each point is started (S4). Then, it is determined whether or not the maximum value among the temperature measurement values at a plurality of points measured by the temperature detection device 19 has exceeded the first detection temperature (S5), and the timer 2 stops counting (S6), The time measured by the timer 2 at this time is set to t1, and is used as a value to be used later in the calculation (S7), and the temperature rise value at each point is calculated (S8).

  Next, characteristic contents of the present embodiment will be described.

  First, among the temperature measurement values of a plurality of points measured by the temperature detection device 19, the temperature rise value from the temperature measurement start time at each point is determined at a timing when it is determined that the maximum value exceeds the first detection temperature. The number of temperature measurement points (N) above a predetermined temperature (24 deg in this embodiment) is counted (S9). Next, the number N1 of the measurement points that have reached the second detected temperature is counted (S10). If the number of temperature measurement points is (N) × B (coefficient) or more (S11), the heating time T is set to T. = T1 × K (constant) (S12).

  If N1 is less than the number of temperature measurement points (N) × B (coefficient), the high-frequency heating device 20 is turned on at output 2 (S13), and the time until the measured temperature reaches the second detected temperature is counted. The timer 3 to start counting is started (S14). The output 2 is lower than the output 1. Then, the number N2 of measurement points that have reached the third detected temperature is counted (S15), and if the number of temperature measurement points (N) × D (coefficient) or more (S16), the timer 3 stops timing. (S17) The heating time T is determined as T = {t1 + (output 2 / output 1) × t1 ′} × K (constant) (S18).

  Then, when the heating time disclosed in the timer 1 reaches T, the high-frequency oscillation device 20 is stopped (S19, S20).

  As described above, in the present embodiment, when the temperature at one of the plurality of temperature measurement points reaches the first detection temperature, heating is performed according to the rate of temperature rise of the food with respect to the entire measurement location. Therefore, for example, in foods that are difficult to increase in temperature uniformly, such as frozen shumai, and that are subject to uneven heating, it is necessary to proceed with heating at locations where the temperature rise is slow while preventing rapid overheating at locations where the temperature rises quickly. Accordingly, it is possible to detect a state in which the object to be heated having a shape in which the temperature does not easily rise uniformly rises uniformly, and it is possible to perform optimum heating according to the food.

  As described above, the heating cooker according to the present invention can detect a state in which a heated object having a shape in which the temperature does not easily rise uniformly is increased, and performs optimum heating according to food. Can be applied to various cookers.

Configuration diagram of the heating device in Embodiment 1 of the present invention The flowchart which shows the heating sequence in Embodiment 1 of this invention. Configuration diagram of a conventional cooking device

Explanation of symbols

DESCRIPTION OF SYMBOLS 11 Heating chamber 12 Object to be heated 19 Temperature detection means 20 High frequency oscillation apparatus (heating means)
25 Control means

Claims (3)

A heating chamber for storing an object to be heated; heating means for heating the object to be heated; temperature detecting means for detecting surface temperatures of a plurality of locations of the object to be heated in a non-contact manner; and output from the temperature detecting means A control means for controlling the heating control amount and the heating time for the food, and the control means drives the heating means, and when the surface temperature of at least one of the plurality of locations reaches the first detection temperature, If the location that reached the detection temperature of 2 is less than the set ratio, heating is continued as if the temperature has only partially increased, and the location that reached the third detection temperature has reached the set ratio A cooking device that controls the heating time according to the time required from the start of heating to the end of detection. The heating cooker according to claim 1, wherein a high-frequency oscillation device is used as a heating means, and heating is performed at an output equivalent to a continuous low output by an inverter or a low output by an intermittent output rather than a continuous maximum output. The cooking device according to claim 1, wherein the temperature detection means comprises a plurality of detection elements, and enables temperature detection of the entire lower surface of the heating chamber.

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